This blog continues to share ideas and hopes to generate discussion on social business, knowledge management, and emerging technologies. It also increasingly covers my home, New Orleans, my painting, and travels.

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June 17, 2013

Louisiana Vs. Texas BBQ

We recently drove to a family event in Dallas and then stopped at Austin for two nights of the music scene on the way back. Going there we stopped at Eddie's BBQ at a truck stop near Alexandria LA. We got pork ribs and chicken with two sides (see below) It had the traditional Southern sides: overcooked green beans :), mac and cheese, along with a LA addition, dirty rice and local option, potato casserole (like a twice cooked potato with cheese and bacon- really good). Being that the crawfish were fresh in season we also got a pound of them.

When in Austin we read about the Texas BBQ Trail and made a selection part of our return to New Orleans - Meyers' Smokehouse in Elgin Texas. We got pork ribs, brisket, sausage (their speciality) with cole slaw and cream corn. See last two pictures. It has been around since the 1930s when Rudolph Meyer started making his sausages in the German style.

Both were really good. Despite all the hype, Eddie's was actually better except the ribs at Meyer's were slightly better than Eddie's. In LA there is the boudin trail but the state is left off the Southern BBQ trail for some unknown reason as the BBQ here is as good as anywhere. I guess I need to complain. You might like the site as it has the history of BBQ in every southern state except LA. This needs to be fixed.